Philly Cheesesteak Sliders

Football’s fun and all, but I’m really in it for the snacks. And these Philly cheesesteak sliders are the ultimate crowd-pleaser. Imagine your favorite Philly sandwich, but snack-sized. These sliders are packed with juicy shaved ribeye, sweet caramelized onions and peppers, gooey provolone cheese, and a homemade cheese whiz that you’ll want to eat with a spoon. All nestled in soft, buttery pretzel buns brushed with garlic butter, they’re almost too good.

Whether you’re gearing up for game day, hosting a party, or need a simple weeknight dinner, these sliders (much like my famous Philly Cheesesteak Dip) deliver big on flavor with minimal effort. Ready to impress your guests and satisfy those cravings? Read on!

Why You’ll Love These Philly Cheesesteak Sliders

It’s hard not to love a good slider, but these ones really go above and beyond. Here’s how:

• Bold, classic flavor. These Philly cheesesteak sliders are packed with rich, savory flavors from the caramelized veggies, tender shaved ribeye, and melted provolone, all tied together with a creamy homemade cheese whiz. They’re your favorite Philly sandwich…just smaller.
• Perfectly balanced textures. The steak in these bad boys is SO juicy and coated from head to toe in homemade cheese whiz. In tandem with the beautifully softened veggies, buttery pretzel buns, and gooey, melty cheese, every bite is pure magic.
• Game-day and weeknight ready. Whether you’re hosting a party or looking for an easy weeknight meal, these sliders come together quickly and work perfectly as appetizers or a hearty main dish.

Key Ingredients

Grab a shopping cart and load it up with everything you need to make these game day sliders! Here’s your shopping (see the recipe card below for precise measurements):

Sliders

• Butter – I prefer salted butter for this recipe.
• White onions – Thinly sliced. Yellow or red onions would work too.
• Green bell peppers – Seeded and thinly sliced. Green bell peppers are the traditional choice here, but you can use any color bell pepper you like.
• Shaved ribeye – I like Heritage’s shaved ribeye, but any brand will do. If you’d like to buy a larger hunk o’ beef and shave it SUPER thin yourself, that’s fine too.
• Pretzel sliders – Or any slider-style roll you prefer.
• Provolone cheese – A classic choice for Philly cheesesteak.
• Worcestershire sauce – The rich, savory depth of the Worcestershire sauce really takes these sliders over the edge.

Homemade cheese whiz

• Cheese – I used cheddar and white American cheese. A traditional combo for Philly cheesesteak.
• Cornstarch – To thicken the cheese whiz.
• Seasoning – Garlic powder and dry mustard powder.
• Evaporated milk – Make sure you grab evaporated milk, NOT sweetened condensed milk. They look similar and are often found side by side in the baking aisle. So, read the label.

Garlic butter

• Melted butter – I like using salted butter for a little extra flavor. Unsalted butter is fine too, though. You can always add a pinch of salt.
• Garlic – Minced nice and fine for even flavor distribution.
• Parsley – Minced. I love the pop of green and freshness the parsley brings.

How to Make This Philly Cheesesteak Sliders Recipe

Here comes a quick overview of how to make Philly cheesesteak sliders. For more detailed instructions, see the recipe card below.

1. Caramelize. In a large skillet over medium heat, melt 1 tablespoon butter. Add the onions and bell peppers and sauté for 15 minutes, adding splashes of water as needed. Once caramelized, season with salt and transfer to a bowl.

2. Brown the meat. Melt a tablespoon of butter over medium heat in the same skillet you cooked the veggies in. Add the steak and cook for 3-4 minutes undisturbed. Season with salt and pepper, flip, and continue to cook, using a spatula to break it up.
3. Combine. Once the meat is cooked through, turn off the heat and stir in the veggies.

4. Make the cheese whiz. To a saucepan over medium-low heat, add the cheeses, cornstarch, seasoning, and evaporated milk. Bring the mixture to a very light boil, stirring consistently, then turn off the heat. Stir 1/2 cup of the sauce into the meat mixture.
5. Toast. Turn the oven to broil. Divide the sliders in half and toast face up under the broiler.

6. Melt. Divide the steak mixture evenly over the bottom bun, top with Provolone cheese, and broil until the cheese has melted.
7. Make the garlic butter. Whisk together the garlic, parsley, and melted butter.
8. Finishing touches. Close the sliders with the top buns and brush the tops with garlic butter.
9. Serve. Slice your creation into individual sliders and serve with extra cheese whiz for dipping.

Tips for Success

Get these sliders right the first time around with these simple tips and tricks:

• Water is your friend. When caramelizing the veggies, don’t be afraid to add a splash of water or broth here and there if the pan starts to dry out.
• Don’t burn the sauce. When making the cheese whiz, keep the heat to medium-low (on the lower side) so as to avoid burning the sauce. You’ll also want to whisk the cheese whiz pretty consistently as it cooks to keep it from burning and to ensure it turns out nice and smooth.
• Hands off. When cooking the beef, let it sit undisturbed for 3-4 minutes before flipping. This will allow it to develop a nice caramelization.
• Keep an eye on the broiler. When toasting the sliders and melting the Provolone, keep an eye on things. Broilers work fast, and it can be a matter of seconds between golden-brown perfection and a burned-to-bits disaster.

Variation Ideas

Want to put your own spin on this Philly cheesesteak sliders recipe? Here are a few fun ways to do it:

• Try different meat. Philly cheesesteak is typically made with shaved beef. Ribeye, specifically. That said, if beef isn’t your thing, you can adapt this recipe to fit your needs. Very thinly sliced chicken or pork would work just fine. Ground beef, pork, or chicken would also do the trick.
• Cheese swap. I used sliced Provolone cheese in the sliders. You are more than welcome to switch things up, though. Cheddar, American, or Pepper Jack cheese would all be great.
• Scale things up. Craving a sandwich rather than sliders? Easy. Swap the slider rolls for hoagie rolls and load ’em up to your heart’s content.

What to Serve With Cheesesteak Sliders

These Philly cheesesteak sliders are hearty enough to be a main course, but they also make a fantastic party app. Here are a few ways I like to serve them:

• Other party apps. These sliders go great with other crowd-pleasing appetizers. Serve ’em with fresh veggies and Dill Pickle Dip (or my Baked Caramelized Onion Dip). Air-Fried Honey Buffalo Chicken Tenders would be amazing, too. So would these Ham and Cheese Pizza Rolls or these classic Bacon Wrapped Jalapeno Poppers.
• Comfort food sides. Turn these bad boys into a full meal with some cozy sides. A bowl of Creamy Slow Cooker Mac and Cheese is always a winner. You could also pair them with a classic deli-style salad like this Macaroni Salad or Potato Salad. For a true steakhouse vibe, try my copycat KFC Coleslaw.
• French fries and friends. You can’t go wrong with a side of fries! Try my Wendy’s Copycat French Fries or these Crispy Baked Oven Fries. Onion rings or a simple bag of potato chips would also be delicious.
• Something green. To lighten things up, serve these sliders with a fresh green salad tossed in a simple vinaigrette. Roasted vegetables (like broccoli or green beans) would also be a lovely addition.

How to Store and Reheat Extras

• Refrigerator. Once the sliders have cooled to room temperature, seal them in an airtight container (freezer bags work great) and store them in the fridge. They will keep for up to 3 days. The bread will get soggy over time, so it’s best to enjoy them sooner rather than later.
• Freezer. Seal any fully cooled leftovers in a freezer-safe airtight container, such as a freezer bag. You can store them in the freezer for up to 3 months. Allow the sliders to thaw in the fridge before reheating.
• To reheat. Place the sliders on a baking sheet and cover them with aluminum foil. Bake at 350°F for 10-15 minutes, or until the cheese has melted and the sliders have heated through. You can also microwave a couple at a time in 30-second intervals until warm.

If you know you’re going to have leftovers, only assemble and broil the sliders you know you’ll eat. For the rest, seal the filling (meat, veggie, and cheese whiz mixture) in one airtight container and the extra cheese whiz in another. Store the components in the fridge for up to 4 days. When you’re ready to enjoy, whip up fresh garlic butter, toast fresh buns, and assemble and broil as you normally would.

Looking For More Slider Recipes?

It’s football season, and I am ALL about the sliders. Here are a few more I think you’ll love:

• Candied Bacon BLT Sliders
• Raising Cane’s Chicken Sliders
• Hot Honey Chicken Sliders
• Street Corn Cheeseburger Sliders
• Beef Birria Sliders